Nashville's culinary scene has blossomed into a tapestry of global flavors, reflecting its increasingly diverse community and appetite for innovation. The city now features a range of international cuisines, from Uzbek fare at Uzbegim to inventive Indian-Southern fusion at Tailor and Japanese influences at Locust. Longstanding establishments like International Market continue to evolve, introducing authentic Thai dishes to new generations. This growing diversity is celebrated by chefs and diners alike, who are eager to explore beyond traditional Southern staples.

Chef Tim Wood is set to open Woody's at California's Watsonville Municipal Airport by mid-March, reviving a beloved community gathering spot that lost its restaurant, Ella's at the Airport, last summer. Designed as a welcoming neighborhood hub, the restaurant aims to serve both residents and pilots, keeping alive the tradition of a full-service airport eatery. An updated dining room and bar area with sports TVs will support large gatherings and community events, with service planned six days a week plus weekend brunch.

High school senior Noah Marbach drew on his experience working in restaurants to identify the persistent problem of high manager turnover and inefficient scheduling, and create the XShift AI app to solve the problem. The app, created by by leveraging AI chatbots such as ChatGPT and Claude Code, assists managers with shift scheduling. Although XShift is only a few months old, it is generating revenue and being used in several Atlanta-area restaurants.

Chipotle Mexican Grill is emphasizing its use of real ingredients in a new "Choices" marketing campaign that showcases the company's commitment to using only 53 pronounceable ingredients, without artificial flavors, colors or preservatives. The company differentiates itself by showcasing daily kitchen practices such as hand-mashing avocados and grilling fresh meats.

Three Cedarville University nursing students conducted a study exploring how high-protein diets impact children's academic performance and health. Their research suggests that increasing protein in school breakfasts may help improve focus and cognitive development.

Small plates are enjoying renewed popularity as diners seek opportunities for shared, leisurely meals that foster social interaction. Both Tour de Tapas near San Diego, Calif., and Amerikas in Oak Park, Ill., are seeing strong demand for shareable dishes, which allow patrons to try a range of flavors while connecting with each other. Restaurant owners highlight how this return to communal dining responds to a desire for moments of togetherness that were diminished during the pandemic, making small plates a symbol of reconnection.

Chefs such as Ming Pu of TANA in Kentucky and Deborah Mullin of Little Saint in California are transforming cabbage from a bland side dish into a star ingredient by focusing on caramelization, aromatics and seasoning. Techniques such as roasting and braising enhance cabbage's natural sweetness and texture, making it a versatile and appealing option on modern menus.

Rebecca Freeman, executive pastry chef at Santacafé and Coyote Café in Santa Fe, N.M., is renowned for her mastery of pastry, distinguished by her meticulous attention to detail and inventive combinations of flavors, textures and temperatures. Freeman, who was named Pastry Chef of the Year by the American Culinary Federation in 2023, crafts each dessert with a focus on the full sensory experience, seamlessly balancing components such as crunchy tuiles, creamy mousses and delicate cakes. Freeman is known for fusing techniques, experimenting with unconventional ingredients and adapting recipes for Santa Fe's high altitude, ensuring each creation is both exquisite and approachable. Her ethos--melding highbrow and lowbrow influences--has set her apart as a leading pastry chef in Santa Fe's culinary scene.